Recipe: Curried Fish Soup

Recipe: Curried Fish Soup

Wow, can you believe how the year has flown – it’s almost Easter.  Don’t believe me? Just look at the endless rows of Easter eggs and hot cross buns in your local supermarket.

Curried Fish Soup Recipe

Angela Saville, sent in a simple, yet different way to enjoy fish (with a little twist).  

Curried Fish Soup

1 can (425g) Lucky Star Middle cut

Oil for frying

1 onion sliced

1 celery finely sliced

1 carrot peeled and sliced

1-2 potatoes peeled and cut into cubes

2 cloves of garlic crushed

2 tsp (10ml) curry powder

½ tsp (3ml) turmeric powder

½ tsp (3ml) ground ginger

1 can (410g) chopped tomatoes

4 cups (1L) fish stock or water

Salt and milled pepper


•             Drain fish and reserve liquid.  Break fish into chunks and discard bones.

•             Heat a little oil in a saucepan and fry onion, celery, carrot, potatoes and garlic.

•             Stir in curry powder, turmeric and ginger.

•             Add tomatoes, reserved liquid and stock (or water).

•             Season, cover and simmer for about 15 minutes, or until vegetables are soft.

•             Add fish and heat through before serving.


Serves 4-6

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